Sopa Seca With Beans

Ingredients

• 14 ounce kidney beans drained and rinsed canned
• 14 ounce canned tomatoes diced canned
• 1  poblano chile pepper seeded sliced
• 1 teaspoon chili powder 
• 0.5 cup cilantro leaves loosely packed chopped
• 2 cups chicken broth fat-free low-sodium
• 0.5 teaspoon ground cumin 
• 4 servings kosher salt 
• 0.5 cup monterrey jack cheese shredded
• 1 tablespoon olive oil extra-virgin
• 1  onion halved thinly sliced
• 8 ounces pasta like spaghetti whole-wheat

Equipment

• bowl
• frying pan

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
3. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes.
4. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
5. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
6. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese. Per serving: Calories 420; Fat 10g (Saturated 3g); Cholesterol 28mg; Sodium 635mg; Carbohydrate 65g; Fiber 17g; Protein 22g
7. Photograph by Antonis Achilleos